Keeping with the tomato theme, since I still have tons of the silly things, let's talk about how to prepare fresh tomatoes for use in recipes. First, put a large pot of water on to boil. While the water is heating, rinse your tomatoes and remove the stems. If you're going to use your tomatoes in something that will be cooked for awhile, that's all you need to do till the water is ready. If you're going to use them in a fresh sauce (i.e. you don't want them to taste cooked), cut an "X" on the bottom of each one. Cutting the "X" will make the skins separate with about 15 seconds of blanching rather than 30 or more.
Once the water is boiling, drop the tomatoes in, a few at a time. Blanch them till the skins start to separate, then fish them out with a slotted spoon and set them aside to cool. Once all tomatoes are blanched and cool enough to handle, slip off the skins and use them according to your recipe's instructions.
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